Peperoni Ripieni al Ragù (Ragu Stuffed Peppers)
Sweet roasted peppers filled with ragu and rice, topped with a crisp herb crumb. Gluten, dairy, egg and nut free.
Made with Slow cooked ragu. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 10
- LevelEasy
- Costabout £1.57 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Boil the rice for 10 to 12 minutes until just tender. Drain, rinse under cold water and drain again.
11 min - 2
Cut the tops off the peppers and keep them as lids. Scoop out the seeds and white pith. Stand the peppers in a snug baking dish and trim the bases if they wobble.
- 3
Warm your ready made ragu (see the base recipe) in a pan for 5 minutes until just loose, then stir in the rice and half the parsley.
5 min - 4
Spoon the filling into the peppers, pressing it down. Mix the breadcrumbs with 1 tbsp of the oil and the oregano and scatter over the tops. Put the lids on at an angle.
- 5
Drizzle with the rest of the oil and pour 100 ml water into the dish. Cover with foil.
- 6
Bake for 30 minutes, remove the foil and bake for 15 to 20 minutes more, until the peppers are soft and the filling is steaming hot all the way through. Scatter with the remaining parsley and serve.
45 min
Tips
- Pick peppers that stand upright. Slice a thin piece off the base if they wobble, but do not cut right through.
- Cool leftover rice quickly and chill it within 1 hour if you cook it ahead. Reheat it only once.
- A spoonful of tomato purée stirred into the filling adds depth if your ragu tastes mild.
Storing and freezing
Cool within 90 minutes and keep in the fridge for up to 3 days. Freeze for up to 3 months. Reheat until steaming hot all the way through, once only. Do not reheat the rice a second time.
Questions
Can I use cooked rice?
Yes, but only freshly cooked rice that has been cooled within an hour and chilled. Do not use rice that has been left out. About 250 g of cooked rice replaces the 100 g uncooked.
Are these gluten free?
Yes, with gluten free breadcrumbs and the gluten free ragu. Peppers, rice, oil and herbs are all naturally gluten free. Check the breadcrumb label.
Can I add cheese?
Yes, grated mozzarella or Parmesan on top is lovely. That removes the dairy free label, so leave it off if you need to avoid milk.
More made with slow cooked ragu
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.